Entree: India – Northeast Hills – Pork with Lai Xaak (Pork stewed with mustard greens)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 20 min

Total 1 hr 15 min

Ingredients

- 1 1/2 lb (680 g) pork shoulder, cut into 1-inch cubes
- 8 oz (225 g) lai xaak (mustard greens or local Himalayan mustard greens), roughly chopped
- 3 tbsp (45 ml) mustard oil
- 1 medium onion (5 oz / 140 g), sliced
- 1 tbsp (15 g) fresh ginger, minced
- 6 cloves garlic (18 g), minced
- 1 tsp (2 g) turmeric powder
- 2 tsp (10 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 dried red chilies (approx. 4 g), whole (adjust to heat preference)
- 1 cup (240 ml) water or light broth
- 1 tbsp (15 ml) fish sauce or soy sauce (optional, for umami)
- Fresh cilantro for garnish

Instructions

1. If time allows, toss the pork with turmeric, 1 tsp salt, and 1/4 tsp pepper and let marinate 15–30 minutes. Heat mustard oil in a heavy pan over medium-high heat until shimmering and slightly smoky.
2. Add pork in a single layer and brown on all sides, working in batches to avoid crowding. Remove browned pork and set aside.
3. In the same pan lower heat to medium, add sliced onion and cook until soft and beginning to brown, 6–8 minutes. Add ginger, garlic, and whole dried chilies and cook 1–2 minutes until fragrant.
4. Return pork to the pan, stir to combine, then add chopped lai xaak, remaining salt, remaining pepper, and 1 cup (240 ml) water or broth. Stir, cover, and reduce heat to low.
5. Simmer gently 35–45 minutes until pork is tender and greens are fully wilted and integrated. If liquid reduces too quickly, add up to 1/4 cup (60 ml) more water.
6. Stir in fish sauce or soy sauce if using, adjust salt and pepper, and finish with a drizzle of raw mustard oil for aroma. Garnish with fresh cilantro and serve hot with steamed rice.